Compare prices

Method

Heat oven to 180C/160C fan/gas 4.
Line a 20 x 30cm baking tray tin with
baking parchment. Put the chocolate,
butter and sugar in a pan and gently
melt, stirring occasionally with a
wooden spoon. Remove from the heat.

Stir the eggs, one by one, into the
melted chocolate mixture. Sieve over
the flour and cocoa, and stir in. Stir
in half the raspberries, scrape into the
tray, then scatter over the remaining
raspberries. Bake on the middle shelf
for 30 mins or, if you prefer a firmer
texture, for 5 mins more. Cool before
slicing into squares. Store in an airtight
container for up to 3 days.

Ads by Google

Comments, questions and tips

Comments

Very rich, very sticky and so delicious! Have made these several times and they've been a hit every time. They work really well with gluten-free flour and Stork instead of butter, too.

I have changed the amount of sugar, though: for me 200-250g are definitely enough. And they need a lot more cooking time in my oven - have had them in for almost an hour both times to get them to not be raw in the middle anymore (so you may need to put some foil around the edges to stop them from burning). End result is so worth it though!

Okay I think I've come up with a solution to the problems we all had with these. My first effort turned out too wet, heavy and sweet too. Firstly I halved the sugar to 200g and used golden caster sugar and Stork instead of butter. Then I whipped the eggs and sugar together for about 5 minutes with an electric whisk until it doubled in size and went a bit mousse-like and left a trail when the whisk comes out. I folded the melted Stork and chocolates into that and then sifted over the flour and cocoa and folded that in, then the raspberries and cooked it for 30 minutes at 160 C fan. It did puff up quite a lot but then sank a bit as it cooled. Just had a tasting and it's really light but still squidgy and a bit damp in the middle with a crisp top. Absolutely delicious and much nicer than the result you get by just stirring the eggs in.

I've made these twice now and been pleased both times, they are easy to make however I don't know why you would need 400g of sugar. Both times I have only put in 150g and they have tasted great. The first time I used frozen raspberries and cooked for 50 mins this was a little too long because they weren't squidgy, though still very nice. I did again yesterday using fresh cranberries and white chocolate chunks and cooked for only 35 mins and this time they came out squidgy but not gooey - perfect! I have also on both occasions used 150g of milk and dark and again the results have been fine.

Lovely brownies and enjoy the raspberries in them. I halved the amount of brown sugar but reckon next time id put all of it in as I didn't find them too sweet. Mine weren't very squidgy either so not sure what happened there, although I cooked them for 35mins so maybe less cooking time needed. Overall really enjoyed them.

I have made these brownies several times - they are super indulgent and they always get good comments. They are quite gooey (and very rich), but I think that's how they should be (like the photo). I cook mine for 35 mins and they don't taste raw. They are more of a dessert brownie and good served with a dollop of creme fraiche. My tips would be to leave them to cool in the tin, don't try and take out of the tin when they are still warm. When the tin is cool, I advise popping them in the fridge to firm up, this makes cutting them up much easier, otherwise the knife gets covered in chocolate goo when you try to cut them. Let them come back to room temperature before you serve them. I have made them using both fresh and frozen raspberries, medium eggs and they have still turned out fine. As previously mentioned, they are very rich and you do get a bit of sugar rush when you eat one! Definitely a treat and not a regular bake - cut into small squares!

Fairly good recipe, overall taste is good and there is a good contrast of flavours with the raspberries in it.
However, I did find that even after 20 minutes extra in the oven the cooled brownies still turned out to be extremely gooey while the edges were quite hard and beginning to burn. Also, I was very conscious that the chocolate would burn quite easily when melting it with the butter and sugar and it required almost constant stirring.
Don't think I will be using this recipe again.

Lovely, although it would have been better (I confess) if I hadn't burnt the chocolate. Used cranberries instead of raspberries as this was a last-minute bake and we didn't have any raspberries. Otherwise, everyone liked it and I will definitely make again.

I have made these brownies countless times and they have never failed to be dubbed the best brownies ever. Everybody who tries them asks me for the recipe. For those who are having setting problems, check that you're using large to very large eggs and measuring the flour and cocoa accurately. I've even tried making them with wholemeal and spelt flours with no problems. Only use fresh raspberries, not frozen. The size of the baking pan needs to be accurate also. I often double the quantity and bake in 2 pans as once cooled and cut, they freeze beautifully. I also bake them for about 10 minutes longer than stated but it really depends on your oven. These are meant to have a gooey centre which is even more delicious when partially defrosted from the freezer.

Delicious but way too gooey. The raspberries cut through the chocolate nicely, otherwise I'd think this would have been way too rich but even after cooking for 45mins and leaving it to cool completely the inside was too wet. Think I'll try a different brownie recipe and just add raspberries to that next time.

Reader offer: Get a free tastecard for 30 days...

Reader Offer: Delicious meals for £9.99

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Good Food Apps

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.